Stuffed Baked Trout

Name: Stuffed Baked Trout
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1/4 cup slivered almonds; 2 cups cooked couscous; 1/4 cup loosely packed chopped parsley; 2 tablespoons golden raisins, soaked in hot water 5 minutes, drained, roughly chopped; 1/4 cup Marzetti® Simply Dressed Lemon Vinaigrette; Salt and pepper; 1 (1-pound) whole trout, cleaned and gutted, head and tail removed if you like; 2 tablespoons olive oil; 4 to 5 small vine-ripened tomatoes

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Wow any crowd with this whole fish packed with a fluffy, nutty-sweet couscous that gets citrus hints from Marzetti^® Simply Dressed Lemon Vinaigrette.

READY In

30 Minutes

PREP TIME

10 Minutes

COOK TIME

20 Minutes

SERVES

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Ingredients

1/4 cup slivered almonds

2 cups cooked couscous

1/4 cup loosely packed chopped parsley

2 tablespoons golden raisins, soaked in hot water 5 minutes, drained, roughly chopped

1/4 cup Marzetti® Simply Dressed Lemon Vinaigrette

Salt and pepper

1 (1-pound) whole trout, cleaned and gutted, head and tail removed if you like

2 tablespoons olive oil

4 to 5 small vine-ripened tomatoes

Directions

Step 1:

Preheat oven to 375°F. Toast almonds in dry skillet over medium heat, shaking pan, until golden brown. Remove. Roughly chop.

Step 2:

Combine couscous, almonds, parsley and raisins in mixing bowl. Toss with vinaigrette, salt and pepper.

Step 3:

Season cavity and both sides of fish with salt. Stuff cavity with couscous.

Step 4:

Heat oil in large ovenproof skillet over medium-high heat. When hot, add tomatoes and toss in olive oil to coat. Season with salt. Cook 5 minutes. Add fish to skillet and cook 3 minutes. Transfer to oven and cook 7 minutes or until fish is fully cooked through. Place under broiler 1 to 2 minutes to brown skin.

Step 5:

Transfer fish and tomatoes to serving plate. Serve with extra couscous on the side.